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Nasi Goreng

Do you know what an anagram of 'quick and delicious dinner' is? It's nasi goreng of course! This recipe is from the indefatigable Marion's Kitchen.

Prep time: 15 minutes

Cooking time: 15 minutes

Makes: 2 portions


100g chicken thigh

1tbsp and 1/2tsp sweet dark soy sauce

1tbsp soy sauce

1tbsp and 1tsp vegetable oil

1 small onion

1 small red chilli

2 garlic cloves

1/4tsp shrimp paste

2 cups cooked rice

1/2 chicken stock cube

2 eggs

1/2 cucumber

1/2 tomato

fried shallots (homemade, or buy some crispy onions at the shops!)

sambal oelek

1. Don't chicken out

If you don't already have some left over rice hanging around, then quickly whip up two cups worth. You know what to do!

To get started, put some flavour in your meat. In a bowl mix 100g of thinly sliced chicken thigh with half a tbsp of kecap manis (sweet dark soy sauce). Leave this to the side to rest, a final holiday before it gets fried.

Meanwhile, get saucy and make a sauce: mix 1tbsp kecap manis and 1tbsp soy sauce. Set this aside to have a party with the chicken.

These are uncut chicken thighs, you will note. We made a boo in this recipe which was later rectified. Use your mind scissors to cut this up to a managable size!

2. Fry fry birdie

Prepare your vegetables: slice one onion, finely dice one small red chilli and two garlic cloves. Look at you being so organized!

Heat 1tbsp of vegetable oil in a large frying pan. Once hot, add the onion and chilli and cook rapido for 30 seconds. Toss in the garlic and cook for a few more seconds.

Step aside veg, she is here! Push the veg to the side and add in the chicken to the middle of the wok. Allow it to cook on one side and then stir fry for 3 minutes (or until the chicken is cookéd).

Step aside everyone, there's a new bitch on the block! (Actually everyone will probably want to step away because this ingredient is a total stink fest). Once all the ingredients are pushed to the side, add 1/2 tbsp oil followed by 1/4tsp shrimp paste, mix until it's dissolved and then stir all of the other ingredients through.

Add two cups of rice and the pre-mixed sauce and stir everything together.

3. You'll be eggstatic at this step

Once the rice aspect has come together, get the toppings ready. Chop 1/2 tomato and 1/2 tomato into reasonable chunks. Too chunky = too funky for this dish.

Heat 2 tbsp oil in a small frying pan on a very hot heat, once the oil is smoking crack and egg in. Cook briefly until the whites are cooked and crispy and the yolk is still as runny as Mo Farah.

4. Nasi Gobring it all together!

Dish half the rice into a beautiful serving bowl, crumble over 1/4 of a chicken stock cube and top with the fried egg. Serve with the tomatoes and cucumber and some sambal oelek.

Dink and sink!

Food for Thought

Lizzy says: "It must be tasty, tasty, tasty! (Thank you The Beates I'll take it from here). I loved this dish, it was so quick and easy to make and packed a maximum flavour punch. I have made it a lot since this initial time and it is a true regular in my dinner rotation. I actually made mine with prawns, which I would highly recommend. Once you get the timings down this is a banger of week night staple! 10/10"

Kate says: "I royally stuffed up this recipe by not slicing up my chicken, as you can see in the process photos. There was a point when I didn't think I was going to have any dinner, but luckily it all came together in the end. I really liked this flavours in this dish at the end, and I'm coming round to using the death paste in more things because it really gives great flavour. I wish I'd done something with my cucumber and tomatoes to make them a bit more flavourful, and I wasn't a huge fan of the egg but that's personal preference. I think I would make this again if I had some leftover rice to use up. 7/10"

8.5/10 Gasps


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